The Melting Pot California Salad
4 cups mixed salad greens
2 tablespoons chopped walnuts
6 slices Roma tomato
2 tablespoons crumbled Gorgonzola cheese
Raspberry Walnut Vinaigrette:
1 cup raspberry jam
1/4 cup cold water
1 tablespoon apple cider vinegar
1 teaspoon walnut oil
kosher salt to taste
freshly ground pepper to taste
1/4 cup canola oil
Salad: Toss the salad greens and walnuts together in a bowl. Divide equally between two salad plates. Top with the tomato slices. Sprinkle with the cheese and drizzle with the desired amount of Raspberry Walnut Vinaigrette.
Raspberry Walnut Vinaigrette: Combine the jam, water, vinegar, walnut oil, salt and pepper in a bowl and mix well. Add the canola oil slowly, whisking constantly until blended. Store the vinaigrette in a jar with a tight-fitting lid in the refrigerator for up to 3 weeks.